Veal fricandeau (fricandeau de veau)

About the dish

Fricandeau is a classic French-inspired cut of veal that is larded and glazed. Erken presents it as a festive dish that can be served both hot and cold, with a rice base and ice-cold mayonnaise salad – typical of the plating culture of the full kitchen around 1914.

How to make it

1. 1

   Prepare the meat

   Cut the veal into finger-thick slices and form them into small round "cakes". Lard them with strips of fatback and season with salt and pepper.

2. 2

   Brown the meat

   Brown the pieces of meat in butter on all sides in a pan.

3. 3

   Arrange in the pot

   Lightly fry the onion and carrot in the butter. Place them in the bottom of a pot together with the pork rind that has been dipped in boiling water. Lay the browned pieces of meat on top.

4. 4

   Reduce the jus

   Moisten with a little veal stock, set the pot over low heat, and reduce the jus, covered. Add a little more stock and reduce to a glaze.

5. 5

   Baking in the oven

   Add enough stock that the meat is half covered, and place the pot in a moderately hot oven, about 175 °C (345 °F). Baste often with the stock so the meat does not dry out. Allow about 1 hour.

6. 6

   Test whether the meat is done

   Pierce the meat with a coarse skewer; if the liquid that comes out is colorless, the meat is cooked through.

7. 7

   Glaze

   Bring the pot to the front of the oven and spoon the meat's own jus over it, then return it to the oven. Repeat about 8 times, until the meat is shiny and glazed.

8. 8

   Serve

   Arrange the meat, hot or cold, on a base of rice, and serve ice-cold mayonnaise salad alongside.